In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides’ analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS.
No takes yet. Share an insight, caveat, or question.
Barbarisi et al. (2019) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: